Author Notes
A kicked up version of the classic Manhatten style chowder. —Giggles
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Ingredients
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4
slices of bacon, diced
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2
ribs of celery, diced
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1
large onion, diced
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2
medium carrots, diced
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2
cans (14.5 oz.) diced tomatoes
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1
can (12 oz) spicy V8 juice
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2
medium potatoes, peeled and diced
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1/2 tablespoon
fresh thyme
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4 teaspoons
Old Bay Seasoning
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1
bottle (8 oz) clam juice
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2 pounds
mussels, in shell scrubbed clean
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12 ounces
bay scallops (frozen or shelled)
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8 ounces
medium to large shrimp, cleaned and shelled
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Salt and Pepper to taste
Directions
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In a large dutch oven over medium high heat, cook bacon. When bacon is browned but not overly crisp. Spoon off all the fat except 1 tablespoon.
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Turn heat down to medium, add onion, celery, carrots and garlic. Cook until softened, stirring occasionaly, about 10 minutes.
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Add diced tomatoes, spicy V8 and clam juice. Bring to a boil.
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Add potatoes, thyme and Old Bay Seasoning, cook until potatoes are tender but not falling apart, 15 to 20 minutes.
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Add seafood, cover and cook until seafood is done (mussel shells should open, shrimp and scallops should no longer be translucent).
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Salt and pepper to taste. Serve immediately.
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